A fruity sauce accents this fudgy cheesecake, making it perfect for holidays and celebrations, says Charleston, South Carolina field editor Lisa Varner.
- 1 cup crushed chocolate wafers (about 20 wafers)
- 2 tablespoons butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
- 1/2 cup heavy whipping cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 4 eggs, lightly beaten
- RASPBERRY SAUCE:
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1/2 cup cranberry juice
- 1 package (12 ounces) frozen unsweetened raspberries, thawed
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of prepared pan; set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the chocolate, cream, cornstarch and vanilla. Add eggs; beat on low just until combined. Pour filling over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- In a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from heat; stir in raspberries. Cool completely. Serve cheesecake with raspberry sauce. Refrigerate leftovers. Yield: 12-14 servings.
Originally published as Chocolate Berry Cheesecake in Taste of Home June/July 2005, p45
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